as promised, one more peach recipe before apples & pumpkin spice start taking over the blogosphere! this one features white peaches & coconut in the most delicious clafoutis. the white-fleshed peaches tend to be less acidic & a little sweeter then a regular peach. as for the clafoutis, this dish can be served for both breakfast and dessert! when serving it for dessert, i like to top mine with a generous dollop of sweet whipped cream or vanilla ice cream. if you are not familiar with the clafoutis, it is a rustic french baked dessert that features fresh fruit (typically cherries) & a custard-like batter. the clafoutis is a simple dessert to make that gets served right from the baking dish! i like to make these year round & switch up the fruit to match the season.
to add a little extra wholesomeness to this version, i used half bob's red mill all-purpose flour & half whole wheat flour. i love the rustic flair the whole wheat flour adds to a dish. plus, it makes things a little healthy when baking with a whole grain flour. so celebrate the last couple weeks of peach season by baking yourself a clafoutis!
p.s. i can't believe we are at the end of august, where did the summer go?! it seems to go by faster every year. thank goodness we have pumpkins to look forward to next:)
ingredients
- 3 large eggs
- 3/4 cup bob's red mill turbinado sugar
- 1/2 cup heavy cream
- 3/4 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1/4 cup bob's redmill all-purpose flour
- 1/4 cup bob's redmill whole wheat flour
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 pinch nutmeg
- 1/2 cup bob's redmill unsweetened flaked coconut
- 2 ripe white peaches, thinly sliced
- powdered sugar, for dusting
directions
- preheat the oven to 350 degrees. grease an 8-inch round or square baking dish with butter.
- in a blender add the eggs, sugar, cream, milk, butter, flours, vanilla, salt & nutmeg. blend until smooth, about 60 seconds. let batter rest for 15 minutes. fold in the coconut.
- pour half of the batter into the prepared baking dish & bake for 10 minutes.
- carefully remove the baking dish from oven and scatter in the peach slices, covering most of the surface area.
- pour remaining batter over the peaches & bake for an additional 45 minutes, or until the clafoutis is golden on top.
- let cool for 15 minutes. dust with powdered sugar, top with additional sliced peaches if desired & serve!
